Imported from the web

Sofrito Black Beans with Baked Sweet Plantains

Name: Sofrito Black Beans with Baked Sweet Plantains
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Latin American
Ingredients: 1.5 tbsp High-heat cooking oil (Used to sauté the beans; the source also calls for oil spray for the plantains.); Oil spray (For coating both sides of the plantain slices.); 2 Ripe plantains (Peeled and sliced into 1/2-inch-thick pieces; yellow and beginning to blacken is recommended.); 1 pint Cherry tomatoes; 0.25 medium Yellow onion (Diced.); 0.25 cup Cilantro (Minced.); 0.25 cup Parsley (Minced.); 3.5 cloves Garlic (Minced or crushed; the source gives a range of 3–4 cloves.); 0.5 Bell pepper (Diced.); Salt (A pinch, or to taste.); 0.5 tbsp Apple cider vinegar; 1 15 oz can Canned black beans (Rinsed and drained.); 1 tsp Dried oregano; 0.5 tsp Ground coriander; 1 cup Water; 0.5 cube Vegetable bouillon (Use either 1/2 vegetable bouillon cube or 1/2 teaspoon bouillon paste.); 0.5 Lime juice (Juice of half a lime.); Cooked rice (Suggested for serving; amount not specified in the source.); Avocado (Suggested for serving; amount not specified in the source.)

Imported by Starr2 on SeeMeCook

Easy black beans simmered with fresh tomato, onion, herbs, garlic, pepper, and spices, served with golden baked sweet plantains. A flavorful plant-based weeknight dinner inspired by Latin American sofrito.

3 servings35 minLatin American

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Ingredients

1.5 tbsp High-heat cooking oil (Used to sauté the beans; the source also calls for oil spray for the plantains.)
Oil spray (For coating both sides of the plantain slices.)
2 Ripe plantains (Peeled and sliced into 1/2-inch-thick pieces; yellow and beginning to blacken is recommended.)
1 pint Cherry tomatoes
0.25 medium Yellow onion (Diced.)
0.25 cup Cilantro (Minced.)
0.25 cup Parsley (Minced.)
3.5 cloves Garlic (Minced or crushed; the source gives a range of 3–4 cloves.)
0.5 Bell pepper (Diced.)
Salt (A pinch, or to taste.)
0.5 tbsp Apple cider vinegar
1 15 oz can Canned black beans (Rinsed and drained.)
1 tsp Dried oregano
0.5 tsp Ground coriander
1 cup Water
0.5 cube Vegetable bouillon (Use either 1/2 vegetable bouillon cube or 1/2 teaspoon bouillon paste.)
0.5 Lime juice (Juice of half a lime.)
Cooked rice (Suggested for serving; amount not specified in the source.)
Avocado (Suggested for serving; amount not specified in the source.)

Steps

1
Preheat the oven to 425°F (220°C). Peel the plantains and slice them into 1/2-inch-thick pieces.
2
Arrange the plantain slices on a parchment-lined baking sheet and spray both sides with oil.
3
Roast the plantains for 15 minutes. Flip the slices, then roast for another 5–10 minutes, until golden.
4
While the plantains roast, heat a skillet and warm about 1–2 tablespoons of oil.
5
Add the cherry tomatoes to the skillet. Stir occasionally until they begin to split and burst open.
6
Add the diced onion, minced parsley, minced cilantro, and a pinch of salt. Sauté until the aromatics soften.
7
Stir in the garlic and continue sautéing until fragrant.
8
Add the diced bell pepper and cook until softened.
9
Add the rinsed and drained black beans, apple cider vinegar, oregano, ground coriander, water, and bouillon.
10
Bring the bean mixture to a simmer, stirring occasionally, until the beans begin to thicken.
11
Serve the sofrito black beans with the baked plantains, rice, and avocado. Add other vegetables as desired.

Notes

For a faster preparation, the sofrito ingredients can be minced in a blender or food processor. If the beans remain soupy, lightly mash a few beans and stir them into the mixture to help thicken it. Suggested accompaniments include pickled cabbage or cilantro-lime sauce. The source does not specify the amount of rice or avocado.